5698k

Do you know the selling price yet? Sent from my iPad using Tapatalk

The whole issue was hazardous shipping, so possibly that’s been resolved. Sent from my iPhone using Tapatalk

A pallet used to be 60 boxes, and I used to typically order 30. It’s going to depend on cost, as far as how many I’ll want. I’m not sure if a pallet share is economic if there’s much distance between parties, considering cost of gas, and in your case, having to get a trailer. Don’t get me wrong, I’m willing to do whatever is best, but the dollars need to make some sense. I’m approaching this a bit differently also in that when coco char was readily available, and the price was what it was, I cooked exclusively with it. Now I’m seriously considering using it only for lo/slows, so an amount would last significantly longer, so 30 boxes should last a while. Sent from my iPhone using Tapatalk

I’m in Abita springs, I’m not sure it would be cost effective given the cost of gas right now..but I’m willing! Sent from my iPhone using Tapatalk

Where in Louisiana? Sent from my iPad using Tapatalk

Pick me coach!! Sent from my iPad using Tapatalk

What adapter do you use for the billows fan? Sent from my iPad using Tapatalk

Have you considered contacting the guru people for a possible repair? Sent from my iPhone using Tapatalk

Or it might not. Just because you may not like him, many people do. Sent from my iPad using Tapatalk

I’ll pretend I didn’t read that..next you’ll say you put tomatoes in your gumbo!! Sent from my iPhone using Tapatalk

I don’t. I believe there are a couple available in California right now, but it’s possible they’re not your color or size preference. You can check the website, or as all here know, you can call Dennis..he loves talking grills. Sent from my iPhone using Tapatalk

Sorry, I misunderstood. The issue with buying used is that it’s rare, and they hold their value, which means that you’ll pay a premium for a grill that doesn’t transfer its warranty. That said, there’s rarely a warranty issue with these grills. Good luck with your search, but I still recommend ordering a new one! Sent from my iPhone using Tapatalk

While I appreciate your desire to see a KK first hand before buying one, I recommend just buying one now. Waiting will simply prolong the agony, and no one needs more stress in their life. Sent from my iPad using Tapatalk

The bottom vent only needs to be cracked about the width of a quarter for lo/slo cooks..and you’re correct, anything more than a quarter of a turn on the top will be too much. It’s ok to open it more for heat up, but it needs to be barely cracked for 225°. Give it plenty of time, it’s way more difficult if you overshoot significantly. Don’t sweat 10°+/-. Congrats on your grill, you’re gonna love it! Sent from my iPad using Tapatalk

It’s possible. I believe it happens with uncovered grills, with cracks in the grout. Like Dennis says, you can’t escape physics. Sent from my iPad using Tapatalk

Oh..go smoke something..[emoji41] Sent from my iPhone using Tapatalk

I bought my 23 before the 32 was available..and subsequently I came this close to getting a 32. I now have a 19 in addition to the 23, and I’ll still get a bigger grill in the future when my situation warrants, and I’m not sure whether it will be a 32 or 42. Regardless it will be tiles. Sent from my iPhone using Tapatalk

Don’t listen to Mac, they only let her out on holidays..tiles all the way. Sent from my iPhone using Tapatalk

I haven’t used these, but I do buy my spices from thespicehouse.com. They’re excellent, as is their cs. Sent from my iPad using Tapatalk

4lb chuckie for chili.. Sent from my iPad using Tapatalk

Uhh…no.. Sent from my iPad using Tapatalk

Standard I guess, sausage, bacon, cream cheese, crushed pineapple, brown sugar. Sent from my iPad using Tapatalk

Pig shots on my 19”, I was at a neighborhood cook off Sunday.. Sent from my iPhone using Tapatalk

A bigger vent opening will result in a higher cook temperature. When using a controller, you want to keep the vent almost completely closed, and make the fan work to maintain temperature. When not using a controller, you still have the vents close to closed or you’ll still have higher temperatures. Sent from my iPad using Tapatalk

If you believe the science, the fat cap doesn’t help with moisture, because in the words of Meathead at amazing ribs, fat can’t swim upstream. I’ve always cooked fat down, but you’ll get just as many say the opposite. Sent from my iPad using Tapatalk